Classifications

• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
  • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
  • A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
  • A23G1/56—Liquid products; Solid products in the form of powders, flakes or granules for making liquid products, e.g. for making chocolate milk, drinks and the products for their preparation, pastes for spreading or milk crumb
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; PREPARATION THEREOF
  • A23C9/00—Milk preparations; Milk powder or milk powder preparations
  • A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
  • A23C9/154—Milk preparations; Milk powder or milk powder preparations containing additives containing thickening substances, eggs or cereal preparations; Milk gels
  • A23C9/1544—Non-acidified gels, e.g. custards, creams, desserts, puddings, shakes or foams, containing eggs or thickening or gelling agents other than sugar; Milk products containing natural or microbial polysaccharides, e.g. cellulose or cellulose derivatives; Milk products containing nutrient fibres
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
  • A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
  • A23G2200/06—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing beet sugar or cane sugar if specifically mentioned or containing other carbohydrates, e.g. starches, gums, alcohol sugar, polysaccharides, dextrin or containing high or low amount of carbohydrate
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
  • A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
  • A23G2200/12—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing dairy products

Definitions

• the present invention relates to novel liquid chocolate milks having low viscosities and comprising stabilizing amounts of particular admixture of gums.
• Xanthan gum in view of its remarkable rheological properties, was a likely candidate to improve the suspending power of the carrageenans. It was discovered, however, that the incorporation of small amounts of xanthan gum in milk causes a destabilization of the caseins with consequent separation of the milk into two distinct liquid phases. This phenomenon occurs when xanthan gum is added either alone or admixed with carrageenans and numerous other gums.
• milk shakes typically have a viscosity of 135-215 mPa.s (Brookfield LVT, 60 rpm, #2 needle), which is undesirable for beverages of the "chocolate milk” type. Within this range of viscosity values, no phase separation is observed.
• a major object of the present invention is the provision of improved low-viscosity liquid chocolate milks that are stable and may be stored for long periods of time without sedimentation of the cocoa particles therein.
• the chocolate milk according to the present invention has a viscosity ranging from 10 to 100 mPa.s (Brookfield LVT, 30 rpm, #2 needle, 20° C.) and comprises from 0.01 to 0.1% by weight of a stabilizing admixture of xanthan gum and at least one galactomannan capable of forming, together with the xanthan, an aqueous gel having a concentration of at least 0.1%, and with the xanthan/galactomannan ratio by weight ranging from 80/20 to 20/80.
• a xanthan gum is a heteropolysaccharide having a molecular weight of several millions, produced by the fermentation of carbohydrates under the action of bacteria of the genus Xanthomonas and more particularly Xanthomonas campestris, or other species, as is very well known in this art.
• Galactomannans are natural gums derived from seeds of the legume family. They include D-galactose and D-mannose units. Among the galactomannans which form, in an aqueous medium, continuous gels with xanthan gum in a concentration of at least 0.1%, carob gum, Tara gum and Cassia gum are especially representative.
• the total amount of gums included in the milk may range from 0.01% to 0.1% by weight, and preferably from 0.03 to 0.07% by weight. Amounts greater than 0.1% produce undesirably excessive thickening.
• the weight ratio between the xanthan gum and the galactomannan may range from 80/20 to 20/80, preferably from 40/60 to 60/40, and more preferably is about 50/50.
• the chocolate milk is prepared by mixing the powders into the milk, followed by a preservation treatment, advantageously pasteurization or sterilization. It is preferable to disperse the gums in the milk and then add the cocoa powder thereto, in an amount typically ranging from 1.5% to 2% by weight, and optionally, sugar in an amount ranging from 6% to 8% by weight.
• the resulting suspension is subjected to a heat treatment at a temperature and for a period of time sufficient to assure pasteurization or sterilization.
• This treatment is typically carried out at a temperature of 80° to 150° C. for a duration of 2 seconds to several minutes, for example 15 minutes, depending on the method used.
• the sterilization is carried out at a temperature equal to or higher than 120° C. for 2 to 10 seconds.
• the mixture is then cooled, while maintaining the liquid in motion, to a temperature at least lower than the gel point of the xanthan/galactomannan admixture.
• the gel point is defined as that temperature whereat a liquid solution of the mixture of gums is transformed into the solid state during cooling. It is a function, in particular, of the nature of each of the gums and their weight ratio, and most frequently ranges from 40° to 60° C. It is necessary to maintain the liquid in nonstatic state, at least to a point below the gelling temperature, in order to prevent the formation of gelled aggregates which would be detrimental to the stability of the suspension.
• the cooling may be carried out, for example, in a vessel equipped with agitating means, or in a heat exchanger of the tubular, plate, or other type, the flow of the liquid therein being sufficient to assure the necessary agitation.
• the product obtained may then be filled in bottles and again cooled, if necessary.
• the milk may be supplied as whole milk, semi-skim milk or milk reconstituted from industrially available milk solids.
• the gums must be well hydrated to prevent the destabilization of the milk caseins.
• a pre-heat treatment may be carried out to insure optimum hydration of the galactomannan.
• a 50/50 mixture of xanthan and carob (locust bean gum FL 45-60, marketed by Hercules, Inc.) gums was dispersed in milk at different concentrations, under agitation at 700 rpm, at 23° C.
• Sterilization was carried out at 120° C. for 7 sec, and the mixture cooled to 4° C. by circulation in a tubular heat exchanger and decanted into a 100 ml test tube.
• a chocolate milk was prepared in the manner indicated in Example 2, by varying the ratio and the concentration of the gums.
• a chocolate milk was prepared in the manner described in Example 2, by using 0.03% xanthan gum, 0.03% carob gum, 7% sugar and 2% cocoa powder.
• the sterilization temperature was 130° for 7 seconds.
• a chocolate milk was prepared in the manner indicated in Example 2, by using 0.05% of a stabilizing mixture of 50/50 xanthan gum and Tara or Cassia gum.

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• Chemical & Material Sciences (AREA)
• Life Sciences & Earth Sciences (AREA)
• Engineering & Computer Science (AREA)
• Food Science & Technology (AREA)
• Polymers & Plastics (AREA)
• Dispersion Chemistry (AREA)
• Confectionery (AREA)
• Bakery Products And Manufacturing Methods Therefor (AREA)
• Dairy Products (AREA)
• Jellies, Jams, And Syrups (AREA)
• General Preparation And Processing Of Foods (AREA)
• Seeds, Soups, And Other Foods (AREA)
• Formation And Processing Of Food Products (AREA)
• Medicines Containing Material From Animals Or Micro-Organisms (AREA)
• Amplifiers (AREA)
• Diaphragms For Electromechanical Transducers (AREA)

Applications Claiming Priority (2)

Related Parent Applications (1)

Publications (1)

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Family Applications (1)

Country Status (17)

Cited By (6)

Families Citing this family (4)

Citations (7)

Family Cites Families (6)

• 1986
  • 1986-08-28 FR FR8612153A patent/FR2603166B1/fr not_active Expired - Lifetime
• 1987
  • 1987-07-31 ES ES87401793T patent/ES2021735B3/es not_active Expired - Lifetime
  • 1987-07-31 EP EP87401793A patent/EP0259203B1/fr not_active Expired - Lifetime
  • 1987-07-31 AT AT87401793T patent/ATE62377T1/de not_active IP Right Cessation
  • 1987-07-31 DE DE8787401793T patent/DE3769249D1/de not_active Revoked
  • 1987-08-20 NZ NZ221512A patent/NZ221512A/xx unknown
  • 1987-08-25 MX MX026958A patent/MX174571B/es unknown
  • 1987-08-25 AU AU77400/87A patent/AU610515B2/en not_active Ceased
  • 1987-08-26 IE IE228087A patent/IE60118B1/en not_active IP Right Cessation
  • 1987-08-26 NO NO873602A patent/NO873602L/no unknown
  • 1987-08-26 JP JP62210395A patent/JPS6359839A/ja active Granted
  • 1987-08-27 CA CA000545481A patent/CA1314755C/fr not_active Expired - Fee Related
  • 1987-08-27 DK DK447187A patent/DK447187A/da not_active Application Discontinuation
  • 1987-08-27 PT PT85611A patent/PT85611B/pt not_active IP Right Cessation
  • 1987-08-27 FI FI873728A patent/FI873728A7/fi not_active IP Right Cessation
• 1990
  • 1990-01-22 US US07/465,647 patent/US5066508A/en not_active Expired - Fee Related
• 1991
  • 1991-06-07 GR GR91400769T patent/GR3002091T3/el unknown

Patent Citations (8)

Non-Patent Citations (5)

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